Ally's Sweet and Savory Eats: Del Monte Can Creations {4 New Recipes + a Giveaway!}

Tuesday, May 28, 2013

Del Monte Can Creations {4 New Recipes + a Giveaway!}


Recently, I was contacted from Del Monte.  You know the company with a zillion canned goods, that we've all had?  They were looking for some bloggers to take their canned goods and create some unique and delicious meals, appetizers and desserts.

Of course I said, "I'm in!"

You know what's funny?  When the husband calls you at work and says "why did a box of canned goods come in the mail?"  You'd think he'd be used to these odd deliveries by now.

Anyway....I made four different dishes and delivered lunch to my friend and her husband.  Don't you want to be my friend?  Two appetizers, two desserts.  My kind of meal!





This White & Green Bean Warm Bacon Dip {got all of that?} was the first one we sampled.  Who knew adding green beans to a dip could make a great appetizer?

Spread on warm toasted garlic bread really took this dip to a whole new level.  My friend and her husband especially loved this - they were the perfect two to test these recipes on, they have great palates and great tastes.

White & Green Bean Warm Bacon Dip
1 can cannelini beans, drained
1 can Del Monte green beans, drained
2 cloves garlic
2 1/2 t. fresh lemon juice
1/2 t. salt
1/2 t. pepper
8 strips bacon, cooked and crumbled
1/2 c. fresh parmesan cheese
1/2 c. olive oil
baguette

In a food processor combine all ingredients, minus the olive oil.  Once all is blended, start drizzling in olive oil until smooth.  Move dip into an oven safe dish, fold in bacon.  Bake at 375 degrees until just warmed through, about 15 minutes.  Garnish with additional bacon.

At the same time, slice baguette diagonally and place on a baking sheet.  Bake at the same time as the dip.  Remove from the oven and drizzle with olive oil and sprinkle with garlic powder.  Serve as a dipper for the bean dip.




Shall we move on to chocolate cake?

Del Monte sent me some recipes to get ideas from and this was one that I used, just tweaking a bit from the original recipe.  I loved, loved, loved how simple this cake was to make.  And the topping?  Well, I just might put this easy topping on all cakes I make from here on out.

If you want a cake that is light, airy, yet a bit sinful, this is for you......and can you guess what the Del Monte product is?  A can of pears.  Pears!  You would never know by taking a bite, but yet, I'm pretty sure they helped keep this cake very moist.

Chocolate Chipper Cake
1 pkg. (2.25 oz.) chopped pecans
1 pkg. (15.25 oz.) chocolate fudge cake mix
1 can (15 oz.) Del Monte® Lite Pear Halves in Extra Light Syrup, undrained
3 large eggs
1/4 c. water
1/2 c. unsweetened applesacue
1 1/2 c. semi-sweet mini chocolate chips

Preheat oven according to directions on cake package. Coat a 13 x 9-inch baking pan with non-stick cooking spray and set aside.  Using the unopened can of pears, pound the pecans (in its package or in a plastic bag) until finely chopped and set aside.

Combine the cake mix, pears, eggs, water, and oil in a medium bowl. Using an electric mixer, beat according to cake package directions. (The pears will breakdown and become smooth while beating.) Pour batter into prepared pan.

Bake 30 minutes or until wooden pick inserted in center comes out clean.  Immediately evenly sprinkle the chocolate chips over hot cake and top with nuts.  Let cool. 



Now, let's talk pie.

I have to admit, I'm not a huge pie eater.  I don't know how or why I came up with this recipe, because most days I'd chose chocolate over pie, hands down.  But pie crust entered my mind and I just ran with it - and who doesn't like a good peach?

Mini peach hand pies?  Even better.  With cream cheese and cinnamon?  My mouth is watering.  

Again.



I took the easy route with store bought pie crust {I know, shoot me - but I think I was already punished because when I went shopping, there was only ONE box of frozen pie dough left in the biggest supermarket in town, and it was a brand I had NEVER heard of - so that in itself had me scared, thinking I should have just made it myself}.

Anyway, I bought that crust, and God must have been shining down on me, as it turned out fantastic.

Individual Peachy Hand Pies
*makes 8 hand pies
store bought frozen pie dough {4 sheets or 4 rounds}
1 can Del Monte peaches, drained
1/2 c. powdered sugar
4 oz. softened cream cheese
1 t. cinnamon
1/2 stick melted butter
pinch of sugar

Preheat the oven to 375 degrees.  Using thawed pie dough, flour your work surface and gently roll out dough with a floured rolling pin.  Using a large circle cookie cutter {or large peanut butter jar lid like I did}, cut out 16 circles.

On a large baking sheet, place parchment paper on baking sheet.  Lay down 8 of the circle cut-outs.  In a bowl, combine cream cheese, powdered sugar and cinnamon.  On each circle, place a tablespoon of cream cheese mixture.  Top with one peach.  Lay the other 8 circles down on top of the peaches.  With your hands gently press together/crimp the edges of the pie dough together.  With a fork prick the tops of each hand pie.

In a small bowl melt the butter.  Brush each hand pie with butter and lightly sprinkle with sugar.  Bake for 20 minutes or until golden brown.



And finally, FINALLY, the best dish of the day.  The three of us ate more of these than we probably care to admit, but they were so good.

Filled with Del Monte corn and tomatoes - plus my additions of black beans, green chilies, cheese and spices - these turned out amazing.  We then dipped them in my homemade salsa and mexi-ranch dipping sauce.

I'm sad to report that I did not get any leftovers, as the husband promptly inhaled them later that night after he got home from work.  He did.  I found the evidence in the sink the next morning.



Crispy Southwestern Egg Rolls
{Print this Recipe!}
1 pkg. egg roll wrappers
1 can Del Monte corn, drained
1 can Del Monte diced tomatoes, drained
1 can black beans, rinsed and drained
1 small can diced chiles
2 green onions, finely diced
2 c. Mexican shredded cheese
1 t. cumin
1/2 t. chili powder
1 t. salt
1/2 t. pepper
1/4 t. cayenne pepper

Preheat oven to 400 degrees.  In a large bowl combine all ingredients, draining excess juice once all combined.

On a clean work surface, lay down an egg roll wrapper.  Place two large spoonfuls of mixture at one end of wrapper.  Fold in sides, roll, then wet fingers with water to seal the edges.  Place seam side down on the baking sheet.

Bake for 15 minutes, flip over and bake an additional 10 minutes, or until golden brown and crispy.  Serve with fresh salsa or Mexi-ranch {1/2 salsa, 1/2 ranch dressing}.


This project was a ton of fun - I love creating recipes and sharing my food with others - perfect!  And I learned quite a bit about Del Monte products as well.  Did you know....

  • Del Monte products deliver the same essential nutrients as fresh, making it simple to incorporate a full serving of fruits and vegetables into your dish.
  • Since they’re packed at the peak of ripeness, Del Monte makes it possible to enjoy garden quality fruits and vegetables all year round, no matter what the season.
  • Del Monte® can help add an easy, creative twist to your meal while also helping save time in a savvy way that family or guests wouldn’t even notice.
One lucky reader is going to win a Del Monte prize pack for themselves!  

The gift pack will include:
  • (1) can Del Monte® Cut Green Beans
  • (1) can Del Monte® Diced Tomatoes
  • (1) can Del Monte® Whole Kernel Corn
  • (1) can Del Monte® Pear Halves
  • (1) can Del Monte® Sliced Peaches
  • 1 can strainer
  • 1 apron
For a chance to win, simply leave a comment telling me what canned good I could find in your pantry if I walked into your kitchen right now.

For multiple entries, follow any of Del Monte's social media pages, or any of mine listed below.  Leave a separate comment for each entry.
I'll pick a random winner this Thursday.  Good luck!

And try out these 4 recipes I created.  Or put your own fun twist on them!

The Del Monte products, information and two gift packs have been provided by Del Monte.

16 comments:

  1. I always have canned beans in my pantry. Such an easy, healthy source of protein!

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  2. Already following on Pinterest :)

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  3. I follow you on Pinterest.

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  4. I follow you on Facebook.

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  5. I always have canned tomato paste to make my homemade pizza sauce!

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  6. I always keep corn, peas, and green beans on hand!

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  7. Liked Del Monte on Facebook!

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  8. Following Del Monte on Twitter!

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  9. Liked Sweet & Savory on Facebook!

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  10. Following Sweet & Savory on Twitter!

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  11. Following you on Pinterest!!

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  12. So that green bean dip counts as one of my veggie servings, right? YUM!

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  13. PS. You will find about 20 cans of black beans, chickpeas, and fire roasted tomatoes. A gal's gotta be prepared.

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  14. Wow, four recipes in one post! Sweet! I don't know if this contest is open to Canadians or not, but in my pantry you'd find: canned salmon, canned tuna, baby corns, canned corn, canned green curry, water chestnuts, and a few other things I'm sure!

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  15. Hannah @ CleanEatingVeggieGirlMay 29, 2013 at 4:10 PM

    Those eggrolls look awesome and I LOVE that they are vegetarian!


    You can most definitely find tomatoes and beans in my pantry!

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  16. I have diced tomatoes and black beans.

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